Gale Gand Snickerdoodle – High Altitude Adjustment

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December 7, 2012 by Erica

For the topping:

  • 3 Tbsp sugar
  • 1 tsp cinnamon

For the cookie dough:

  • 19.5 oz flour (scant 4 cups)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp cinnamon
  • 1 cup butter
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 Tbsp light corn syrup
  • 4 tsp water
  • 2 1/2 tsp vanilla extract

Directions

In a small bowl, stir together the sugar and cinnamon and set aside.

Preheat oven to 375 degrees F.

To make the cookie dough, stir together the dry ingredients.

In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, water, and vanilla; mix thoroughly. Add the dry ingredients and mix until blended.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

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